OK, I have tried both the red velvet cakes in the recipe file. Both have almost 5 stars, so I know it must be me doing something wrong...
Both cakes come out a vibrant pinky color despite using two different brands of red coloring. The first (Waldorf) cake was so dense, dry and bright pink, I threw it away. The second (Southern) actually made it to the frosting, but it too was pinky red, and had an almost floury taste, even though it was cooked thru. The batter on the second one was also like water even though I double checked the ingredients.
The only other thing I could think of besides the coloring, which was different for each, was that I used a powdered cultured buttermilk instead of a fresh one. Would that make the difference? Could I have overmixed it? Does anyone have a foolproof recipe or any tips?
My husband, who graciously eats everything I try, suggested I did not let this cake "leave the house"! So you know it has to be bad. I always thought red velvet cake was rich, dark brownish red and a little chocolatey. I am dreading someone requesting this cake because I know it will be a disaster, and how many more times can I waste the time and ingredients to get it right???? AAAAARGH!
This is my fav recipe. It is moist and deep red! Yummy!
2 1/2 cups ap flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 sticks (1 cup) butter
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 ounce Red Food color
2 tsp vanilla
Heat oven to 350F. Sift together flour, cocoa, baking soda, and salt; set aside. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes. Beat eggs in one at a time. Mix in sour cream, milk, food color and vanilla. Gradually blend in flour mixture, just until incorporated. Do not over blend.
Pour batter into 2 greased and floured 9 inch round cake pans. Bake 35 to 40 minutes or until tester comes out clean, Cool 10 minutes before removing from pant to cool on rack.
btw, the batter is not thick, so, be prepared. 
There are both white and chocolate versions of red velvet cakes. Make certain that yours contains chocolate for dark chocolate version.
Here's a link for a dark chocolate red velvet recipe on Martha Stewart's website.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe1140013&contentGroup=MARTHA&layout=martha&rsc=marrecipes
HTH
Thaks guys,
Wow that was some really quick answers. I will not give up! I will try again, even if it is only DH! By the way, how good is that mix?
I'll try the new recipe, after i get the taste of the others out!
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